The Best and Easy Healthy Instant Pot Chicken Wings Home Made Recipe

You will be amazed at just how good Instant Pot Chicken Wings are! Ready in less than 30 minutes, these Buffalo Chicken Wings are the most tender and flavorful chicken wings you will ever have.

Wings are my husband’s favorite go-to football snack and he has been known to devour more than his fair share during a football game or two.

But convincing him that homemade buffalo wings are just as good as store-bought wings, that is a bit harder sell.

However, even he agrees, these Instant Pot Wings are Incredible.

Not only are these chicken wings incredibly full of flavor, but Instant Pot Wings are also the most tender wings you will ever have!


Electric Pressure Cooker (6 or 8 quart)

Steamer Basket for Instant Pot


For the Chicken Wings

3 pounds chicken drumettes or wings

1/2 tablespoon seasoned salt

1 cup water

For the Buffalo Sauce

1 cup hot sauce

1 tablespoon honey

1 teaspoon garlic powder

2 tablespoons butter melted


The Best and Easy Healthy Instant Pot Chicken Wings Home Made Recipe



Toss chicken wings with seasoned salt.

Pour 1 cup water into inner pot of pressure cooker for a 6 quart Instant Pot and 1.5 cups of water into an 8 quart instant pot. Place rack or steamer basket inside instant pot.

Place seasoned wings on rack or in steamer basket.

Seal lid of pressure cooker, being sure vent knob is closed to sealed.

For Fresh Wings: Cook on high pressure for 10 minutes.

For Frozen Wings: Cook on high pressure for 15 minutes.

Once the cook time has elapsed, let pressure release naturally for 5 minutes, then do a quick pressure release of any remaining pressure.

Remove chicken wings from instant pot and place in large bowl.

Mix together the hot sauce, honey, butter, and garlic powder.

Pour half the buffalo sauce over the chicken wings and gently toss.

Place the chicken wings on a baking sheet or broiler pan–I prefer to line the bottom of the pan with foil for easier clean-up.

Broil chicken wings under high heat for 2-3 minutes per side to crisp up the chicken skin.

Brush the chicken wings with remaining buffalo sauce and serve.


I prefer to use chicken drumettes, as they typically yield more meat.

If using full wings, remove tips, and separate drumettes and flats separated (cook time remains the same.)

It is not necessary to broil the chicken wings, but most people prefer the crispy chicken skin on the wings.

Don’t be afraid to toss frozen meat with seasonings, the rub won’t stick as well, but it will still help to season the chicken wings perfectly.